Bean pot
easy
75 mins
75 mins
Ingredients
- 750 g Cutting beans
- 250 g ripe tomatoes
- 250 g Spring onions
- 3 Stem(s) fresh mint
- 4-5 Stem(s) flat leaf parsley
- 4 medium-sized potatoes
- 100 ml Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 can(s) (425 ml/ 240 g stripping) large white butter beans
- 150-200 g Sheep's cheese
- 7-10 Tbsp Olive oil
Directions
- 1
Wash the beans, drain well and clean. Cut the beans into pieces. Wash tomatoes, dab dry and dice coarsely. Clean and wash spring onions and cut into rings. Wash mint and parsley, dab dry and chop finely.
- 2
Peel the potatoes. Heat olive oil in a large pot. Sauté spring onions for about 3 minutes. Add tomatoes and steam for another 3-5 minutes. Then add beans, herbs and potatoes and season with salt and pepper.
- 3
Add 3/4 -1 litre of water until the beans are covered, bring to the boil, cover and simmer for 20-30 minutes. Pour the white beans onto a sieve, drain and add to the bean stew. Cook in the open pot for another 5 minutes.
- 4
Serve lukewarm with feta cheese. If necessary, sprinkle extra with olive oil before serving. Flatbread tastes good with it.
Nutrition Facts
480 kcal
31 g
32 g
16 g
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